Stats

11/4/15

It's unusually warm here in DC. In fact, I'm wearing a short sleeve dress and my legs are completely bare. If the weather is more fall like where you live, you will want to make my Chili & Corn Tortilla Casserole tonight or this weekend!

I’m required to disclose a sponsored partnership between my site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.
Let's get back to tortillas and this chili casserole. Whether you like corn or flour tortillas, you will find what you want in the Mission brand. I prefer turning flour tortillas into tortilla chips by cutting them into wedges and baking them on an oiled cookie sheet sprinkled with salt and spices for about 5 minutes on each side.

Corn tortillas, I prefer to use in tacos, quesadillas, enchiladas or in this case a casserole. Because one of my favorite fall/winter meals is chili with cornbread, I thought using corn tortillas instead of cornbread and adding layers of chili would be an easy take on the dish.

To make sure the corn tortillas don't dissolve into the chili, I charred them directly on top of my gas stove. You can brown them in a skillet or bake them in the oven until they turn slightly golden.